I had a revelatory moment one balmy evening on the patio of the Amanjiwo Hotel overlooking Borobudur, the 9th century Buddhist monument in Java. Dipping a crispy spring roll into the ubiquitous and oftentimes boring peanut sauce brought a gasp: what was that flavor? It was slightly citrusy, bright and yet deep like the jungle itself. I later found out that the mysterious flavor was kefir lime leaf. I was instantly a fan. Upon returning home, I began scouring Indonesian and Thai grocery stores for the elusive leaf. I couldn’t get enough! Eventually, I planted a tree in a pot on my patio. Using it judiciously as a background flavor creates exotic complexity. More boldly as a primary flavor, kefir lime instantly transports one to a tropical Asian sunset of explosive flavor. Naturally I use it liberally this time of year to elevate the saturated earthy flavors of Asian sauces, coconut curries, and stir fries, but it sings in desserts as well: try it as the central flavor in a creme anglaise over a dark chocolate souffle, in a creamy Thai tapioca or rice pudding, or muddled in a cocktail. Of course it goes well in peanut sauce too…
Toddrickallen 
I’m a kefir lime leaf fan, too. Ming Tsai’s recipe for Kaffir Lime-shallot sambal is addictive…
Can you tell me where you found a tree to pot? I’m hoping to put one on my balcony…
Thanks!
Marcia,
Sorry it took so long to respond, this post was quite a while ago though it still gets attention from Kefir Lime fans. I bought the plant quite some time ago so I don’t exactly remember where it came from. I did a bit of research and here are a few websites to try:
http://www.citrustreesonline.com/kaffir-lime.asp
http://www.bayflora.com/klt.html
http://www.logees.com/Kaffir-Lime-Citrus-hystrix/productinfo/C2016-2/?gclid=CLn8mb_7wbICFYdxQgodVEQAGQ
Mine was inexpensive but arrived as a small, spindly plant that took some nurturing. Happily, it’s quite healthy now and is providing me with more than enough leaf to meet my demands. Good luck! -TA
Thanks!
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